Traditional Chiles en Nogada

Name: Traditional Chiles en Nogada
Total time: 3000 s
Yield: Serves 12 servings
Ingredients: Black pepper, to taste; 12 poblano peppers; 4 eggs; 1 tablespoon flour; 1 cup oil (about 240 ml); 1.1 pounds pork (about 500 grams, finely chopped); 1 onion; 1 cup tomato purée (about 240 ml, homemade); 3 tablespoons oil (about 45 ml); 1/3 cup raisins (about 60 grams); 1/2 cup almonds (about 60 grams, peeled and chopped); 1/4 cup pine nuts (about 30 grams); 2 pieces candied cactus (acitrón or substitute with candied fruit); 2 peaches; 2 pears; 2 small apples (such as Gala or Golden Delicious); 1 ripe plantain; Salt, to taste; 100 fresh walnuts (about 1 1/2 cups shelled); 3.5 ounces goat cheese (about 100 grams); 1 small glass Port or Sherry (about 1.5 ounces / 45 ml); 2 cups milk (about 1/2 liter); 1 pomegranate; 1 tablespoon flat-leaf parsley (chopped)

Winnyver @cook_1090677

Acapulco, Mèxico.

One of the most traditional dishes in Mexican cuisine, Chiles en Nogada was first made by the Augustinian nuns of the Convent of Santa Mónica to honor Agustín de Iturbide when he returned after signing Mexico’s Independence. That’s why Chiles en Nogada has become the national dish and is prepared as a symbol to commemorate independence.

This recipe follows the most traditional method used by the Augustinian nuns: poblano peppers are stuffed with a delicious beef and pork filling with plantain, apple, pear, and more. They are covered in a creamy walnut sauce and garnished with pomegranate seeds.

www.mis-recetas.org/video/receta/4794-chiles-en-nogada-receta-tradicional

Winnyver @cook_1090677

Acapulco, Mèxico.

www.mis-recetas.org/video/receta/4794-chiles-en-nogada-receta-tradicional

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Ingredients

50 minutes.

Serves 12 servings

For the chiles
Black pepper, to taste
12poblano peppers
4eggs
1 tablespoonflour
1 cupoil (about 240 ml)
For the meat filling
1.1 poundspork (about 500 grams, finely chopped)
1onion
1 cuptomato purée (about 240 ml, homemade)
3 tablespoonsoil (about 45 ml)
1/3 cupraisins (about 60 grams)
1/2 cupalmonds (about 60 grams, peeled and chopped)
1/4 cuppine nuts (about 30 grams)
2 piecescandied cactus (acitrón or substitute with candied fruit)
2peaches
2pears
2small apples (such as Gala or Golden Delicious)
1ripe plantain
Salt, to taste
For the walnut sauce (nogada)
100fresh walnuts (about 1 1/2 cups shelled)
3.5 ouncesgoat cheese (about 100 grams)
1small glass Port or Sherry (about 1.5 ounces / 45 ml)
2 cupsmilk (about 1/2 liter)
For garnish
1pomegranate
1 tablespoonflat-leaf parsley (chopped)

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Steps

50 minutes.

1

Roast the poblano peppers, then place them in a plastic bag. After 30 minutes, peel off the skin, remove the seeds and veins, and rinse.
2

To make the filling:
Sauté a clove of garlic and the finely chopped onion in oil. Add the pork (you can substitute with beef or use half pork and half beef).
3

Once the meat is well browned, add the tomato purée, raisins, peeled and chopped almonds, candied cactus (or substitute), and then add the finely chopped fruits in this order: peach, apple, pear. Once the fruits are cooked, add the plantain.
4

Season with salt and pepper. When the mixture thickens, remove from heat and let cool.
5

Once the filling is cool, stuff the peppers.
6

To coat the peppers:
Beat the egg whites until stiff peaks form, then gently fold in the yolks. Dredge the stuffed peppers in flour, then dip them in the beaten eggs. Fry on all sides until golden and drain on paper towels.
7

To make the walnut sauce (nogada):
A day ahead, peel the walnuts and soak them in enough water to cover. Cover and refrigerate overnight. The next day, drain and soak them in milk.
8

Blend the walnuts with a little milk, goat cheese, and the Port or Sherry until smooth.
9

Pour the walnut sauce over the stuffed peppers, then garnish with pomegranate seeds and a little chopped parsley.